Why You Should Be Making Homemade Caramel Sauce

I’d like to think I know a thing or two about cooking, and especially baking, yet caramel eludes me. I go in each bout with a puffed-up chest, certain that this time will work. And why do I feel this way?

The first caramel I ever made worked like a charm.

Several wasted bowls of burnt sugar later, it dawned upon me that perhaps it wasn’t me that was good at caramel; this recipe made me good. My theory is that I’m not good at discerning the exact moment at which the sugar turns a “uniform amber brown” or whatever, and this recipe gives actual minutes. Minutes! No need for an candy thermometer, no need for otherworldly shades of brown detection skills.

Interestingly, this recipe is also conveniently the. best. ever.

Ever. Ever ever.

I watched my mom eat a bowl of it with a spoon. I’m not kidding.

How To Use This Recipe

I first made it to top everyone’s favorite apple-cherry galette for Thanksgiving. Naturally, I made sure to bring home a bowl of the liquid gold for dipping apples, drizzling over ice cream, and general drinking.

If only dipping apples in it made it healthy.